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3/4

Based on other reviews, I made these alterations: started basting sooner so used more maple syrup, added a couple of sage leaves to the roaster, inserted smashed garlic cloves in slits in the pork, liberally used a chophouse seasoning rub. Used only about 1/2 of the potato water (and less roux) so the gravy was intense and rich. Solved the common complaint in reviews of blandness...a wonderful combination of sweet and savory. So a 2 fork recipe will become a 4 fork recipe with the addition of your favorite savory seasoning and less water in the gravy.

melissa1124
from Los Angeles, CA
/ 05.15.2016

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Followed recipe as is and it was quite delicious. Pork was moist and I was happy to have a sauce, even though it was mostly sweet (like caramel) rather than richly meat-flavored. I used "white" sweets and the puree was very good without any butter or fat! Had the sauce been "meatier" and the pork a bit more flavorful I would have given it 4 forks. It was just a touch bland.

ellen1159
from Connecticut
/ 10.16.2012

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I added a good amount of rubbed sage,
pepper and sea salt to the outside
before roasting to have a savory balance to the syrup. Overall the dish was very nice and leftovers served with a little chutney will be enjoyable.

A Cook
from Lincoln, MA
/ 12.09.2010

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I thought I followed all the directions and everything smelled really good while it was cooking but thought it was bland and had almost no flavor at all considering I covered it with maple syrup every 10 min. Thought it would taste way better then it did.

Jeddi
from madison,wi
/ 03.25.2010

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Had all the
ingredients on hand
and it required very
little prep. Added
a tablespoon of
grainy mustard to
the sauce at the
end; a tablespoon of
maple syrup to the
sweet potato mash
and passed the
pepper grinder
around. Used a
boneless shoulder
(3-1/2 lbs) that
took longer (20
minutes) to cook but
it was still great.
Had friends over for
dinner and they
loved it!

nyrall
from Toronto, ON
/ 02.10.2009

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Deceptively simple and remarkably flavorful. I skipped the sweet potatoes and just made the pork roast in my electric roaster set at 350, basting the roast with maple syrup every 30 minutes or so. Because I was using an electric roaster it did take about 4 hours to reach 175 internally, but the maple flavor was so well infused into the meat that it was delicious and moist, even without gravy.

cbkidder
from Orange, CA
/ 11.30.2008

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This was my first time making a roast, and I found this recipe easy and delicious. I added some spice to the sweet potatoes (ginger, nutmeg) and ended up with a sweet pie-fillinmg type side dish, but it went well with the roast so I didn't mind. The gravy was very sweet, but good with the flavours of the roast and potatoes.

breebop
from Vancouver, B.C., Canada
/ 08.23.2007

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Absolutely did not care for this at all. Too sweet. Too bland. Threw the recipe in the garbage before starting the dishes.

mhaulk
from California
/ 01.17.2005

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Great Dish! Adding yellow raisins and maple syrup to the sweet potatoes carried the flavors throughout the dish. I also added an onion and apple to the roast to liven it up. The flavors were subtle but delicious. I found the sauce to be very complimentary to the roast. Definitely a keeper!

A Cook
from Chicago, IL
/ 11.04.2004

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This was delicious! I used a pork tenderloin, which I brined overnight (I use a solution of 4 cups water, 1/8 c. plus 1 Tbl. salt and 1/2 c. sugar) My husband and I loved the maple flavor and the sweet potatoes. I will definately make this again!